Spaghettios Recipe
This homemade Spaghettios recipe brings the classic, cozy bowl you remember but with a richer, fresher flavor. The sauce turns silky and bright, coating every ring of pasta just right, and it all comes together quickly on the stovetop. It’s an easy weeknight dish that feels nostalgic while still tasting made-from-scratch. You’ll get clear steps, simple ingredients, and tips that help you nail that signature Spaghettios texture every time.
Servings: 4
Ingredients
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- 1/4 tsp Sweet Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Tomato Paste
- 1 can Tomato Sauce 15 oz.
- 1 cup Chicken Broth
- 1 1/2 cups Anelli Pasta dry
- 2 tsp Apple Cider Vinegar
- 1/4 cup Parmesan Cheese grated
- 2 tbsp Heavy Cream
- 1/2 tsp Sugar optional
Instructions
- Melt the butter and olive oil together in a large saucepan over medium-low heat.
- Add the garlic, onion powder, Italian seasoning, paprika, salt, and pepper.
- Stir for about a minute until it smells fragrant.
- Mix in the tomato paste and cook for another minute to bring out its flavor.
- Pour in the tomato sauce and chicken broth, scraping up any bits from the bottom.
- Let it come to a gentle boil.
- Add the dry pasta and lower the heat to a simmer.
- Stir every so often so the pasta doesn’t stick.
- Stir in the apple cider vinegar, Parmesan, and heavy cream.
- If you want it a little sweeter, toss in a pinch of sugar.
- Taste and see if it needs more salt or pepper.
- Spoon into bowls while warm and top with extra Parmesan if you’re in the mood.